Hello, in my head I'm saying 'hello' like in that episode of Seinfeld. You know the one with the girl's belly button and then she dumps Seinfeld because he won't stop making that voice? He-lllloooo.

Random thoughts aside, wait, one more random thought, I was looking at my stats, like I do everyday and I noticed 60% of my traffic today was direct. That means you guys are sitting around your house thinking, "What kind of mischief is that girl getting into now?" and then you come visit. Previously, most of my traffic was referred over from Pinterest or FoodGawker. I just love that people are coming over on their own. This blogging thing is such a mysterious journey.

I can't say I was too mischievous today. I made roasted carrots. They're delicious and healthy. I just love oven roasted veggies. They're just so perfect when they come out of the oven, so tender and ready to be added to just about anything, or just perfect on their own or sitting beside a nice roast. Yum. Spoiler: I made hummus out of mine, after I ate a few as a snack. I'll share that recipe too. I really can't keep any secrets, can I?

Here's what you'll need:

2 Tablespoons of butter

4 cloves of garlic - coarsely minced - I used some roasted garlic, but you don't have to roast it ahead of time, because it's going in the oven anyways

1 bunch of carrots - My bunch had 9 skinny carrots

1 sheet of parchment paper

1 sheet of aluminum foil

baking sheet

1 teaspoon of thyme

salt and pepper to taste - I used my Aussie Flake salt again, I can't get enough. It practically melts away. I used Hepp's they're right here in southern California, over in Venice. Oh, Venice Beach, you know all the cool stuff.

Directions:

Pre-heat your oven to 425 degrees.

Place butter, thyme, and garlic in a stovetop pan and cook on medium until butter is melted and the thyme becomes fragrant.

Cover your baking sheet with parchment paper.

Place your carrots on top of the parchment paper and dress them with the butter thyme garlic blend.

Then cover carrots with aluminum foil and place in the oven covered for 15 minutes.

After 15 minutes take the aluminum foil off of your carrots and let them bake for another 15-20 minutes, or until the skin becomes slightly browned.

If you want to do a quick check to see if they're cooked, try breaking one carrot in half. It should break away very easily and be super tender.